I am working a Panna Cotta recipe for a brain mold. I got the idea from Alton Brown, but I didn't like the way his tasted. I came up with my own recipe, then cut that in half to make a test batch. It came out pretty dry. When I went at it with my spoon it came apart almost like Play-doh. I want it to be more creamy, but not fall apart...it is going to massive about a 6 cups mold. My concern if it was TOO creamy it would collapse on its self. Any suggestions? More cream to milk? more milk to cream? less chocolate? less gelatin? Will it be fine once I make the full batch? Help me please. Thanks.

I like honey...
also I wonder if I added in the over cooked the gelatin.
I bloomed it a cup of the cold almond milk first.. then once all the other ingredients were lightly boiling together I added in the milk with gelatin, then let it lightly boil a little longer.